LOCATION: Recipes >> Dessert Recipes >> Cookie Pie
White Chocolate Coffee Mousse Cookie Pie
1 1/4 cups regular flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 cup unsalted butter
1/2 cup packed light brown sugar
1/4 cup white sugar
1 large egg, at room temperature (put it in warm water to hasten)
1 cup mini semi-sweet chocolate chips (or white chocolate chips)
Preheat oven to 350 F degrees. Lightly butter (or spray) a 9" pie
Mix together the flour, cocoa powder and soda in a small bowl. In
a different bowl, cream butter with sugars. Add in the egg. Add
in the flour mixture and chocolate chips and stir (by hand) until
a stiff, well blended dough is achieved. Press dough evenly into
the bottom and sides and lip-edge of the pie plate, making sure
the bottom is not too thick, as it will rise. Chill in the
refrigerator for 15 minutes. Bake for 17-20 minutes. Set aside
to cool to room temperature.
It may seem a little puffy when it comes out of the oven - it may
resemble a giant pie-shaped brownie with no space for filling.
That's okay. It will sink a little as it cools, and will sink
again under the weight of the filling, to become a more brownie-like
texture. This is good. This is the way it's supposed to be.
2 cups heavy cream
1 7g envelope of unflavoured gelatin (like Knox brand)
8 oz white chocolate, coarsely chopped
1 1/2 teaspoons instant coffee
Place the white chocolate in the top of a double boiler over a
medium-low heat. In a separate pan, heat 1 cup of the cream to an
almost-simmer. Add instant coffee. Pour the hot coffee-cream over
the softening chocolate and whisk gently. Cover, turn off the
burner, and let stand for a few minutes. Pour another 1/4 cup of
cream into a cup or bowl. Sprinkle gelatine over the cream and
let soften. after five minutes or so, stir the gelatin-cream (which
will be lumpy-bumpy) into the hot coffee-cream & chocolate mixture,
and whisk thoroughly. Let cool, uncovered (do not refrigerate, as
it will "set" the gelatin too quickly) until lukewarm.
Whip the remaining 3/4 cup of cream until peaks form. Gently whisk
in half of the cream to the warm filling mixture to lighten it.
Then gently fold in the remaining cream. The texture will vary,
depending on temperature, but it will eventually set up properly!
Pour, spoon or scrape the mixture into the cooled cookie crust.
Refrigerate for at least 3 hours to set. Garnish with chocolate
scrolls or a sifting of cocoa powder, or a squirt of chocolate
If you have too much filling for the crust, pour it into little
dessert cups, chill and serve just as white-chocolate coffee mousse.
How does this recipe taste?
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1 of 2 people found the following review helpful:
MMMMMMMMmmmmmmmmmmmmmm, May 24, 2004 - 02:17 PM
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Reviewer: Anonymous from Jacksonville, NC
I thought that this recipe was absolutely heavenly. Delicious!! Thank you for sharing!!
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